Comparative study of Warner Bratzler shear force in beef striploin (Longissimus dorsi) produced in Chile, Argentine and Brazil under long vacuum packaged storage.

Abstract:

Consumer's most important expectations for a high eating quality includes tenderness, color and flavor. Objective measurements of tenderness are commonly represented by Warner Bratzler shear force. The aim of this study was to compare the behavior of WB shear force in beef meat produced in Chile, Argentine and Brazil under long vacuum packaged storage. Forty samples of vacuum packaged central strip loin, V quality grade, were stored in 0 C up to the 15th, 30th, 40th and 60th days. At the end of each period samples were analyzed for pH and Warner Bratzler shear force. WB shear force showed that Argentinean meat had smaller mean values and less dispersion. Brazilian meat presented higher maximum mean value and high variability. Chilean meat was similar to Argentinean meat, but had large variability. No significant differences (p≤ 0, 05) were found between Argentinean and Chilean meat at the 15th day and between Chilean and Brazilian meat at the 30th and 60th day. All were significantly different (p≤ 0, 05) at the 40th day. When classified in T= Tender; I= Intermediate and TO= Tough, Argentinean meat had 77% T, 22% I and 0% TO. Chilean meat 60% T, 32, 5% I and 2, 5% TO, Brazilian meat 50% T 22, 5% I and 10% TO. It was concluded that Argentinean meat presented the best values for WB shear force, Chilean meat lacks in homogeneity and Brazilian meat in tenderness and homogeneity.

Año de publicación:

2008

Keywords:

Fuente:

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